Homemade Fruit Pastes No Corn Syrup Easy Recipe

Craving those delightful, chewy fruit bites without the questionable ingredients? This homemade fruit paste recipe, or Pâtes de Fruits, is incredibly easy to make and uses absolutely no corn syrup. Get ready to indulge in pure, fruity goodness that’s a joy to prepare and even more delicious to eat!

Ingredients

• 2 cups (approx. 500g) fruit puree (from berries, apple, apricot, or your favorite fruit)
• 2 cups (400g) granulated sugar, divided
• 1/4 cup (approx. 30g) powdered fruit pectin (e.g., Sure-Jell, Certo powder)
• 2 tablespoons fresh lemon juice
• 1-2 tablespoons butter or neutral oil, for greasing
• Additional granulated sugar, for coating

Instructions

1. Lightly grease an 8×8-inch (20×20 cm) baking pan or a silicone mold with butter or oil. Line with parchment paper, leaving an overhang on the sides, if using a baking pan.
2. In a small bowl, whisk together the powdered fruit pectin with 1/2 cup (100g) of the granulated sugar. This helps prevent lumps.
3. In a heavy-bottomed saucepan, combine the fruit puree, remaining 1 1/2 cups (300g) granulated sugar, and lemon juice. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
4. Once boiling, immediately stir in the pectin-sugar mixture. Continue to boil vigorously, stirring frequently, until the mixture thickens significantly and reaches 220-222°F (104-105°C) on a candy thermometer. This can take 5-10 minutes.
5. Carefully pour the hot fruit paste into the prepared pan or mold. Gently tap the pan on the counter a few times to release any air bubbles and ensure an even surface.
6. Let the fruit paste cool completely at room temperature for at least 4-6 hours, or ideally overnight, until firm and set. Do not refrigerate, as it can introduce moisture.
7. Once fully set, invert the fruit paste onto a cutting board. Peel off the parchment paper (if used). Cut the large slab into desired shapes (squares, rectangles, diamonds) using a sharp, lightly oiled knife or cookie cutters.
8. Place additional granulated sugar in a shallow dish. Roll each fruit paste piece in the sugar until evenly coated. This prevents sticking and adds a nice texture.
9. Store the fruit pastes in an airtight container at room temperature for up to 2-3 weeks, separating layers with parchment paper if needed.